Cooking Instructions

Add meat, 3/4 cups of the picante sauce, tortilla chips, egg, cumin and salt to bowl with vegetables. Mix well. Press half of mixture into a 9x5 inch loaf pan. Make a shallow well down center of meat. Press 1 1/2 cups of the cheese in the well; top with remaining meat mixture, pressing into a compact loaf. (Loaf pan will be full.)

3

Brush remaining 1/4 cup picante sauce over top of loaf. Bake in a 375 oven for 1 hour and 5 minutes or until internal temperature of meat reaches 160°F. Sprinkle remaining 1/2 cup cheese and, if desired, cilantro over loaf; let stand for 5 minutes or until cheese is melted. Pour off and discard pan drippings. Transfer meatloaf to a carving board. Cut into 8 slices.

Ingredients

2 tablespoons butter

1 cup finely diced green bell pepper

1 cup finely diced onion

4 cloves garlic, minced

2 pounds lean ground beef or meatloaf mix (veal, beef and pork)

1 cup picante sauce or salsa, divided use

1/2 cup finely crushed tortilla chips

1 egg

2 teaspoons ground cumin

1 1/2 teaspoons salt

8 ounces (2 cups) Wisconsin cheddar cheese, shredded and divided.

1/4 cup chopped cilantro (optional)

Cooking Instructions

Add meat, 3/4 cups of the picante sauce, tortilla chips, egg, cumin and salt to bowl with vegetables. Mix well. Press half of mixture into a 9x5 inch loaf pan. Make a shallow well down center of meat. Press 1 1/2 cups of the cheese in the well; top with remaining meat mixture, pressing into a compact loaf. (Loaf pan will be full.)

3

Brush remaining 1/4 cup picante sauce over top of loaf. Bake in a 375 oven for 1 hour and 5 minutes or until internal temperature of meat reaches 160°F. Sprinkle remaining 1/2 cup cheese and, if desired, cilantro over loaf; let stand for 5 minutes or until cheese is melted. Pour off and discard pan drippings. Transfer meatloaf to a carving board. Cut into 8 slices.